Hi There first time on here. Looking for someone to come to Vancouver B.C. to teach making mozzarella from scratch. We are a restaurant, who wants the ability to make there own fresh mozzarella. I believe we have the faculties, to do this, but again that would be discussed. Thanks

Do you mean from frozen curd, or from milk? From milk, you can't do it in a restaurant unless you have a dedicated area licensed as a plant. From curd, that's very doable, just takes a stretching and forming step.

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If you are making from curd, I can send you a detailed instruction sheet.

IMHO, if you are a restaurant, be a restaurant. Don't focus on the cheesecraft from milk to finished product because then you become a cheese plant. Making from curd is a great compromise because you achieve freshness and a great story. Just personal IMHO.

As for training when making from curd.... honestly, any halfway decent chef can figure out the nuances of moisture control and final quality in one trial when starting with curd. The rest of the aspects, like speed, making burrata, braiding, smoking, etc, that might be worthwhile to learn from someone. But that also should come several weeks/months down the line, because it's an intermediate or master level of craft. Have to learn the ropes first.

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Hello from New JerseyHow is your Mozz coming these days. I am sure you have found that the many variables make it much more than " a simple " process. That is of course if you want to have excellent chese.I am an award making mozz maker. Semi retired from the restaurant business. I can help you and your team make The best home made mozz in Vancouver. Feel free to give me a buzz, perhaps we can work something out.Gino 973 476-6437New Jersey USA

I'm intrigued by the reference to 'curd' - is this a product which you can buy in USA? What is it? (Well, I know what curd is - I mean what general process is used (ie cheddar, soft cheese?) and what do you use it for?Margaret

Hello from New JerseyHow is your Mozz coming these days. I am sure you have found that the many variables make it much more than " a simple " process. That is of course if you want to have excellent cheese.I am an award making mozz maker. Semi retired from the restaurant business. I can help you and your team make The best home made mozz in Vancouver. Feel free to give me a buzz, perhaps we can work something out.Gino 973 476-6437New Jersey USA

Hello Mozza, Do you ever come to Montreal? Can you help with making Caciocavallo? I can come to New Jersey if you want to teach from scratch.

I'm intrigued by the reference to 'curd' - is this a product which you can buy in USA? What is it? (Well, I know what curd is - I mean what general process is used (ie cheddar, soft cheese?) and what do you use it for?Margaret

In this instance, linuxboy was referring to buying frozen mozzarella curd. The mozzarella curd is a bit unique, in that once the curd has been cooked in the vat, drained, and reached the right acidity level, it can be frozen. Then later on, the curd can be thawed and heated in the hot water, for the stretching portion, for that fresh texture. Some cheesemakers and companies sell this frozen mozz curd just for this purpose, for hand stretching in restaurants and delis.